Mini Marmalade and Poppy Seed Loaves

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AGA Cold Plain Shelf
AGA Cold Plain Shelf
Full Size Hard Anodised Roasting Tin
Full Size Hard Anodised Roasting Tin
Pudding Basin
Pudding Basin
Large Bake-O-Glide® Cooking Liner
Large Bake-O-Glide® Cooking Liner

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Make ahead and store in an airtight container or freeze for added convenience.

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  • 150g butter, softened
  • 150g caster sugar
  • 2 large eggs
  • 100g orange marmalade + 1 tbsp
  • 100g self-raising white flour
  • 75g plain wholemeal flour
  • 1 tsp baking powder
  • 2 tsp poppy seeds
  • 25g toasted flaked almonds

You will also need 8 mini loaf cases

Preheat the Rayburn or a conventional oven to 180°C, gas mark 4 and place the loaf cases on a baking sheet. Beat the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the loaf cases.

2 oven AGA: Place the loaf cases into the base of the large roasting tin and slide into the Roasting Oven on the lowest set of runners. Slide the cold plain shelf onto the second set of runners down and bake for about 20-25 minutes until golden and cooked through.

3, 4 and 5 oven AGA: Place the loaf cases on the cold plain shelf and slide onto the oven grid shelf set on the floor of the Baking Oven and cook for about 20-25 minutes.

Rayburn and conventional cookers: Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool.

Recipe courtesy of Farmhouse Breakfast Week

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Size 5
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